3 bananas were sitting in the fruit bowl in my kitchen. For a whole week they looked at me and I looked back at them. Every day I noticed their darkening color, the aging of the shell, which was making them a little less attractive with every passing moment. I tried to convince myself that “finally, tomorrow I’ll add them to my oatmeal in the morning,” but at the moment of truth I forgot about them. This is how these Nutella filled banana muffins were born 😉
The bananas were a little too tired at some point. Black spots filled their skins, and because they were too soft and not so pretty, I did not really feel like eating them the way they were. So I decided to make banana muffins from them. These banana muffins are filled with Nutella with lots of hazelnuts on top. On the outside, they look like the most innocent muffin in the world, but on the first bite a soft Nutella heart is revealed, melt-in-the-mouth delicious and surprising.
These muffins are so easy to make, and if you have few ripe bananas, rejuvenate them by making these great banana muffins! This is also a recipe that is fun to prepare with kids, and you don’t really need to add the nuts on top for decoration on this case, and just serve them with some sugar powder instead.
Nutella Filled Banana Muffins
For the muffins:
- 1 large egg
- 3 large ripe banana mashed
- 150 grams (3/4 cup) sugar
- 80 ml. (1/3 cup) vegetable oil
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 175 grams (1 1/4 cups) all-purpose flour
- 35 grams (1/3 cup) almond meal
- 1 tsp. baking powder
- 1 tsp. baking soda
For the filling:
- 100-150 grams (3-4 heaping tablespoons) of Nutella
- 100 grams broken natural peeled hazelnuts
Preheat the oven to 180c degrees and arrange paper crowns in a muffins pan.
In a large bowl, place egg, mashed bananas, sugar, oil, vanilla and salt and whisk until a uniform mixture is obtained.
Add flour, almond meal, baking powder, baking soda and whisk only until combined.
Fill the cups up to 1/2 of their height.
In the center of each muffin, put about 1/2 teaspoon Nutella.
Fill with the remaining batter up their rim.
Sprinkle generously with broken hazelnuts at the top.
Bake the muffins for 15-20 minutes or until the muffins are golden and set to the touch.
Cool at room temperature and serve.
- The muffins are at their best on the day of preparation, but they can be kept in the refrigerator for a week.
- It is recommended to serve the muffins at room temperature so they are in the best texture.
- Instead of Nutella you can use any other spread you like in the same quantity.
- Instead of hazelnuts, you can use any other type of nuts you like.
- You can freeze the muffins in a sealed bag for up to a month.
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